Black-Eyed Pea Lettuce Wraps (Printable view)

Seasoned black-eyed peas with fresh veggies and herbs, wrapped in crisp lettuce for a light, flavorful meal.

# What You Need:

→ Black-Eyed Pea Filling

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - 1 medium carrot, shredded
06 - 1 clove garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - Salt and black pepper to taste
10 - Juice of 1/2 lemon

→ Fresh Vegetables and Herbs

11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup fresh cilantro or parsley, chopped
13 - 2 green onions, thinly sliced

→ Lettuce Wraps

14 - 8 large butter lettuce or romaine leaves, washed and dried

→ Optional Toppings

15 - 1 ripe avocado, sliced
16 - Hot sauce or sriracha to taste

# How To Make:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened.
02 - Add bell pepper, carrot, and minced garlic. Sauté for an additional 2-3 minutes until vegetables are tender.
03 - Stir in drained black-eyed peas, smoked paprika, ground cumin, salt, and black pepper. Cook for 3-4 minutes until heated through and fragrant.
04 - Remove from heat. Stir in lemon juice, quartered cherry tomatoes, fresh cilantro or parsley, and sliced green onions. Toss thoroughly to combine.
05 - Spoon the black-eyed pea mixture evenly onto the center of each lettuce leaf.
06 - Top each wrap with avocado slices and a dash of hot sauce if desired.
07 - Fold lettuce leaves around the filling and serve immediately.

# Expert Advice:

01 -
  • These wraps come together faster than you'd think, making them perfect for unexpected guests or when you need something impressive that doesn't stress you out.
  • The combination of warm spiced peas against cool, crisp lettuce creates this textural magic that keeps you reaching for another one.
  • It's naturally gluten-free and dairy-free without tasting like it's missing anything—just honest flavors working together.
02 -
  • If your lettuce leaves tear, use them anyway as a base layer under sturdier leaves—nothing goes to waste, and the extra layer just means more filling.
  • The filling actually tastes better if you let it cool for five minutes before wrapping; hot peas with cold lettuce creates a pleasant temperature contrast that makes each bite more interesting.
  • Don't skip drying your lettuce—I learned this the embarrassing way when my wraps fell apart at the table.
03 -
  • Mise en place is your friend here—have everything chopped and ready before the skillet gets hot, because once you start cooking, things move quickly.
  • If you're making these for a party, assemble them just before serving, but have all your components ready in separate bowls so guests can customize their own if they want.
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